Title: Brunswick (Georgia) Stew
Categories: Maincourses
Yield: 1 Servings

1 lb Round steak
1 lb Boneless pork loin chops
3 md Onions; chopped
1 Clove garlic
1/2 ts Salt
1/2 ts Pepper
7 c Water
1 3 pound broiler chicken,
-skinned and halved
56 oz Whole peeled tomatoes,
-undrained; chopped
1 3/4 c Ketchup
1/3 c Worcestershire sauce
1/2 c Chili sauce
2 tb Tabasco sauce
1 tb Paprika
1 ts Dry mustard
2 Bay leaves
34 oz Frozen corn
34 oz Frozen lima beans
17 oz Frozen English peas
3 sm Potatoes, peeled and diced
3 tb White vinegar
10 oz Frozen sliced okra, thawed

Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here on
the east coast this past week, I thought I'd share some Brunswick Stew and
Burgoo recipes from the Bubba-L archives to pass the time. Y'all
enjoy--they're good!

Combine first seven ingredients in large pot; bring to boil. Cover, reduce
heat, and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours more.
Remove meat from broth; reserve broth. Cool meat; bone and chop coarsely.
Set aside.

Add tomatoes and next seven ingredients; bring to boil. Simmer, uncovered,
1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes,
and vinegar; simmer, uncovered, 45 minutes, stirring often. Add okra; cook
15 minutes. Remove bay leaves. Yield: 6 1/2 quarts.
Recipe By : John Shelton Reed

Posted to bbq-digest V4 #43

Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)

From: Tom Solomon